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Brown Sauce

Name: Brown Sauce
Yield: 1 servings
Ingredients: one-half teacupful of brown sugar; one-half the quantity of butter; one pint of hot water; a little vinegar; a tablespoonful of flour; such flavoring as may be desired

From The national course in home economics, 1917

Serves 1

Recipe by E. J. S.

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 205. The excerpt below is the record exactly as published.

BROWN SAUCE. Mix one-half teacupful of brown sugar with one-half the quantity of butter; add one pint of hot water and a little vinegar with such flavoring as may be desired. Use a tablespoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.